Method of preparing and using a scoopable dough product

ABSTRACT

A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough can be formed into various shapes and thereafter stored at temperatures suitable for freezing and at temperatures suitable for refrigeration that includes flour, water, a protein supplement, a shortening, a humectant, and a leavening system encapsulated, and the scoopable dough has desirable viscoelastic properties. The various shapes of the scoopable dough can be in the form of individual single-serve units of dough that can be placed in an oven and baked without an intermediate thawing or proofing step.

CROSS-REFERENCES TO RELATED APPLICATIONS

This application is a continuation-in-part of U.S. application Ser. No.10/224,545 filed on Aug. 19, 2002, which is hereby incorporated byreference in its entirety.

U.S. application Ser. No. 10/224,545 filed on Aug. 19, 2002, is acontinuation of U.S. application Ser. No. 09/898,773, filed Jul. 2,2001, now U.S. Pat. No. 6,436,458 B2 issued on Aug. 20, 2002 entitled“SCOOPABLE DOUGH AND PRODUCTS RESULTING THEREFROM”, which is herebyincorporated by reference is a continuation of U.S. Ser. No. 09/523,133filed on Mar. 10, 2000 now abandoned.

FIELD OF THE INVENTION

The invention is generally directed to dough food products and to theirmethods of preparation. More specifically, the present invention relatesto farinaceous doughs that can be stored at temperatures suitable forfreezing and at temperatures suitable for refrigeration. Morespecifically, the invention is a scoopable dough that can be formed intovarious shapes and thereafter stored at temperatures suitable forfreezing and at temperatures suitable for-refrigeration that includesflour, water, a protein supplement, a shortening, a humectant, and aleavening system encapsulated, and the scoopable dough has desirableviscoelastic properties. Additionally, the invention is a method of useof the scoopable dough wherein a frozen dough shape is produced that canbe placed in an oven and baked without an intermediate thawing orproofing step.

BACKGROUND OF THE INVENTION

Ready-made doughs that are storage stable at freezing or refrigerationtemperatures are desirable for commercial and home baking. They minimizea cook's preparation time and are easy to use. Examples of refrigerateddoughs are known and include, for example, U.S. Pat. No. 4,526,801; U.S.Pat. No. 3,879,563; and U.S. Pat. No. 4,381,315. These refrigerateddoughs are typically packaged and stored in a can. They are alsotypically limited to storage at refrigeration temperatures and cannotalternatively be stored at freezing temperatures.

Yet it can be desirable to have a dough that can be stored at bothrefrigeration and frozen temperatures. For example, a dough can beshipped frozen and stored frozen prior to use. Alternatively, a doughcan be shipped frozen, stored frozen, and then refrigerated prior touse. Furthermore, a dough can be shipped refrigerated, stored frozen,and then placed in an oven and baked with out an intermediate thawing orproofing step.

To prepare a dough that can be refrigerated and frozen, the generalproblems that arise from refrigeration and freezing should be addressed.For example, doughs that are refrigerated or frozen can prepare productsthat are doughy or gummy in texture or that result in less thandesirable leavening due to premature reaction of the leavening system.Refrigerated and frozen doughs can also have the problems of doughgraying and susceptibility to microbial contamination.

Thus, it is desirable to develop a dough that can be stored at freezingand refrigeration temperatures and that can be placed in an ovendirectly from the freezer and the refrigerator and still providedesirable baked products under either circumstance. The dough can bepackaged in consumer and foodservice quantities.

SUMMARY OF THE INVENTION

The present invention resides in part in methods of using doughs infrozen condition that would be or are scoopable at refrigeratortemperatures by baking frozen shaped and formed dough pieces preparedtherefrom to form finished baked goods without intervening dough thawingor proofing steps.

A dough of the invention is shelf stable without storage under a vacuumat freezing temperatures and refrigeration temperatures. The dough isshelf stable at freezing temperatures for between about two months andabout nine months. Moreover, after thawing, the dough is shelf stable atrefrigeration temperatures for between about one day and about sevendays.

A scoopable dough of the invention has desirable viscoelasticproperties. These properties can include dough consistency and torqueprofile. In one embodiment, the dough has a dough consistency of betweenabout 300 B.U. (Brabender Units) and about 1,200 B.U. More preferably, ascoopable dough that is preformed into individual single-serve unitsprior to freezing has a dough consistency of 700 B.U. to about 1000 B.U.In another embodiment, the dough has a torque profile of about 0.3 N·cmto greater than about 3 N·cm.

A scoopable dough of the invention includes flour, a protein supplement,a shortening, a humectant, a leavening system, and water. The flour andwater can be in a flour-to-water ratio of between about 2:1 and about1:1.

A scoopable dough of the invention can include ingredients suitable forcontrolling darkening of the dough (i.e., dough graying) such as, forexample, flour having low polyphenol oxidase activity, flour having aflour enrichment with all reduced iron, a binder of metal ions, anorganic acid, and the like.

A scoopable dough of the invention can control free water by the use ofa humectant, absent the use of a hemicellulose compound such as a xylancompound.

A scoopable dough of the invention can be packaged without deoxygenatingand hermetically sealing the package.

A scoopable dough of the invention can be transferred to a depositor,extruded through a die, wire cut into single-serve units onto a sheet ofplastic film, conveyed to a freezer, frozen, packaged for foodservicequantities, shipped to a foodservice customer. Thereafter, the scoopabledough can be placed directly from the freezer into the oven and bakedwithout an intermediate thawing or proofing step. Alternatively, thescoopable dough can thereafter be refrigerated for about one day toabout seven days and then baked.

A baked product can be prepared from a scoopable dough of the invention.

A baked product can be prepared from a frozen dough of the invention.

DETAILED DESCRIPTION OF THE INVENTION

The invention is directed to a method of use of a dough suitable forpreparing a baked product having a crisp outer crust and a tenderinterior. A dough of the invention at refrigeration temperatures istypically scoopable. The term “scoopable” refers to a dough having aconsistency between that of a cookie dough and a batter. That is, ascoopable dough of the invention is firm enough to retain its shape uponbaking but thin enough to relax somewhat during baking to create, forexample, a rough-textured appearance. A scoopable dough of the inventiontypically has desirable viscoelastic properties, for example, desirabledough consistency or desirable torque profile.

More particularly, a scoopable dough of the invention typically has adough consistency from between about 300 B.U. and about 1200 B.U.(Brabender Units) within 10 minutes of mixing the dough. This propertycan be determined by making a Farinograph measurement. (See TheFarinograph Handbook, Locken et al. (ed.), American Association ofCereal Chemists, Inc. (1972) for a general discussion of Farinographs.)

Preferably the dough consistency ranges from between about 400 B.U. andabout 1,000 B.U. and more preferably between about 700 B.U. and about1000 B.U. within 10 minutes of mixing the dough.

Similarly, a scoopable dough of the invention can have a torque profileof about 0.3 N·cm to greater than about 3 N·cm, preferably between about0.6 N·cm and about 2.8 N·cm, and more preferably between about 0.9 N·cmand about 2.5 N·cm within 10 minutes of mixing the dough. This propertycan be determined by making a Haake measurement using a transducer headof 3 N·cm. A 3 N·cm transducer head will not allow a torque profilegreater than 3 N·cm to be identified.

A scoopable dough of the invention is shelf stable without storage undera vacuum. “Without storage under a vacuum” refers to packaging orstoring the scoopable dough of the invention in a container withoutdeoxygenating and/or hermetically sealing the container. “Shelf stable”refers to the scoopable dough of the invention being suitable forstorage at refrigeration and freezing temperatures without the doughbreaking down by, for example, microbial contamination, failure of theleavening system, etc. and becoming unsuitable for consumption.

A scoopable dough of the invention can be stored frozen for up to abouttwo months, preferably up to about four months, and more preferably upto about nine months. Temperatures suitable for freezing a scoopabledough of the invention include, for example, less than about 30° F. (−1°C.), preferably less than about 10° F. (−12° C.), and more preferablyless than about −10° F. (−23° C.). After being frozen, a scoopable doughof the invention can be thawed at temperatures of between about 30° F.(−1° C.) and about ambient temperature, preferably between about 35° F.(1° C.) and about 45° F. (7° C.) and more preferably between about 38°F. (3° C.) and about 42° F. (5° C.).

After thawing, a scoopable dough of the invention can be refrigerated attemperatures of between about 30° F. (−1° C.) and about ambienttemperature, preferably between about 35° F. (1° C.) and about 45° F.(7° C.) and more preferably between about 38° F. (3° C.) and about 42°F. (5° C.) until the dough begins to break down such as by, for example,the leavening system failing. The time period for refrigeration afterthawing can be up to about seven days and preferably for between aboutone day and about four days. Preferably a scoopable dough of theinvention can be refrigerated for up to about two days, more preferablyup to about four days, and even more preferably up to about seven days.

A scoopable dough of the invention can be placed directly from thefreezer into an oven or alternatively thawed to refrigerationtemperatures and thereafter baked to prepare a variety of baked goods. Ascoopable dough of the invention is typically useful for preparing achemically-leavened wheat dough products. Baked products that can beprepared by a scoopable dough of the invention include, for example, cutbiscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough,doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake,quick bread, scones, cobbler-type crust, and the like. Preferably abaked product prepared by a scoopable dough of the invention includesdrop biscuits, dumplings, and scones.

A scoopable dough of the invention includes flour, water, a proteinsupplement, a shortening, a humectant, and a leavening system.

The dough of the invention includes a grain constituent that contributesto the structure of the dough. Flour is a grain constituent that isfrequently used in baked goods. Suitable flours include hard wheatflour, soft wheat flour, corn flour, high amylose flour, low amyloseflour, and the like. Different grain constituents lend differenttexture, taste, and appearance to a baked good. For example, a bakedproduct made from a dough with hard wheat flour will have a coarsertexture than a baked product made from a dough with soft wheat flourbecause hard wheat flour contains higher amounts of gluten.

A scoopable dough of the invention preferably includes soft wheat flourwith gluten supplementation or a combination of hard wheat flour andsoft wheat flour. Preferably the ratio of soft wheat flour to hard wheatflour is between about 2.2:1 and about 4:1, more preferably betweenabout 2.4:1 and about 3.8:1, and even more preferably between about 3:1and about 3.6:1.

A scoopable dough of the invention can also include a flour with lowpolyphenol oxidase activity. This type of flour can be effective againsta scoopable dough of the invention losing its natural color andbeginning to darken.

A scoopable dough of the invention can include flour enrichments havingiron that is substantially all reduced. This type of flour enrichmentcan be effective against a scoopable dough of the invention losing itsnatural color and beginning to darken.

A dough of the invention typically includes an amount of flour effectiveto provide structure to the scoopable dough. That is, a scoopable doughof the invention includes flour in an amount effective to providedesirable dough consistency. The amount of flour should not be so highthat the dough becomes nonscoopable and should not be so low that thedough is too thin to retain its shape. A dough of the invention caninclude flour in an amount of between about 30 weight percent and about51 weight percent, preferably between about 22 weight percent and about48 weight percent, and more preferably between about 36 weight percentand about 45 weight percent.

These flour amounts are based on flour having about 9 weight percent toabout 11 weight percent moisture, about 8 weight percent to about 15weight percent wheat protein, and about 0.4 to about 0.6 weight percentash. One skilled in the art having read the specification wouldunderstand that flour amounts suitable for use with a scoopable dough ofthe invention can vary depending on the characteristics of flour used.

“Weight percent” as used herein is based on the total weight of thecomposition unless indicated to the contrary.

A scoopable dough of the invention also includes water. The amount ofwater should be effective to provide a desirable dough consistencysuitable for a scoopable dough. The amount of water should not be sohigh that the scoopable dough cannot retain its shape and should not beso low that the dough is nonscoopable. Typically a dough of theinvention includes flour and water in a flour-to-water ratio in a rangeof between about 2:1 and about 1:1, preferably between about 1.9:1 andabout 1.2:1, and more preferably between about 1.8:1 and about 1.4:1.

A scoopable dough of the invention includes a protein supplement toprovide structure to the dough. A protein supplement can contribute to abaked product prepared from a dough of the invention having a crisp,brown outer surface as well as a tender interior that is moist but notdoughy. Protein supplements that provide these characteristics cangenerally be used. A suitable protein supplement can include proteinsresulting from amino acids such as, for example, glycine, alanine,leucine, isoleucine, valine, phentolamine, turicine, typtophan, proline,methionine, cystine, serine, threonine, asparagines, glutamine,histidine, aspartic acid, glutamic acid, lysine, and arginine. Othersuitable protein supplements include, for example, α-keratin, collagen,fibroin, sclerolin, myosin, actin, carboxypeptidase, typsin, ovalbumin,casein, and the like.

A scoopable dough of the invention preferably includes, for example, adairy protein, an egg protein, or a wheat protein. Examples of suitabledairy proteins include whey, soy protein, caseinate, buttermilk,buttermilk solids, and nonfat dry milk. Examples of suitable eggproteins include albumin. Examples of suitable wheat proteins includethose derived from flour or gluten. A scoopable dough of the inventionpreferably includes caseinate, albumin, whey protein concentrate, nonfatdry milk, buttermilk, or a combination thereof. In one embodiment, thescoopable dough of the invention includes a protein supplement having acombination of albumin and caseinate. In another embodiment, thescoopable dough of the invention includes a protein supplement having acombination of wheat protein and caseinate.

The scoopable dough of the invention includes a protein supplement in anamount effective to provide a baked product having a crisp exterior anda moist but nondoughy interior. The amount of protein supplement shouldnot exceed an amount that would provide a tough, crumbly baked product.Yet the amount of protein supplement should not be so low that ascoopable dough provides a baked product having a gummy, doughy texture.A scoopable dough of the invention typically includes a proteinsupplement in a range of between about 0.5 weight percent and about 4weight percent, preferably between about 0.75 weight percent and about3.5 weight percent, and more preferably between about 1.0 weight percentand about 3 weight percent.

In one embodiment, a scoopable dough of the invention includes a proteinsupplement having a combination of albumin and caseinate. Albumin can bepresent in an amount of between about 0.3 weight percent and about 1weight percent, preferably between about 0.4 weight percent and about0.9 weight percent, and more preferably between about 0.5 weight percentand about 0.8 weight percent. And caseinate can be present in an amountof between about 0.3 weight percent and 1 weight percent, preferablybetween about 0.4 weight percent and 0.9 weight percent, and morepreferably between about 0.5 weight percent and about 0.8 weightpercent.

A scoopable dough of the invention also includes a shortening.Shortening contributes to a baked product having desirabe palatability,physical texture, physical form, and overall aesthetic appeal. Theshortening generally provides a baked product with a tender, soft,fluffy mouthfeel; a light, flaky texture; and crisp outer crust with aglossy appearance. Shortening can also contribute to the volume andgrain of a baked product.

Shortening can be natural, for example, animal or vegetable shortening,or synthetic. Shortening generally includes fats and fatty oils, whichare made of predominantly triesters of glycerol with fatty acids,commonly called triglycerides. The number of triglycerides in a givennatural fat is a function of the number of fatty acids present andspecificity of the enzyme systems involved in that particularfat-synthesis reaction.

Fats and fatty oils useful in producing shortening consistent with theinvention include cottonseed oil, ground nut oil, soybean oil, sunfloweroil, canola (“rape seed”) oil, sesame oil, olive oil, corn oil,safflower oil, palm oil, palm kernel oil, coconut oil, and combinationsthereof. One example of a shortening useful in a scoopable dough of theinvention includes a shortening having soybean oil and cottonseed oil.This shortening can include soybean oil in an amount of between about 60weight percent and about 95 weight percent, preferably between about 75weight percent and about 85 weight percent, of total shortening andcottonseed oil in an amount of between about 5 weight percent and about30 weight percent, preferably between about 15 weight percent and about25 weight percent, of total shortening.

The scoopable dough of the invention can include any number ofshortening compositions having a variety of physical states and/orphysical forms. Suitable physical states of shortening include liquid,semisolid, and solid. Suitable physical forms of shortening includeplasticized shortening, chip shortening, and noodle shortening.

A chip shortening can include chips in a concentration of about 30weight percent to about 100 weight percent of total shortening.Preferably chip shortening includes chips in a concentration of about 66weight percent to about 84 weight percent of total shortening. A chipcan have an area of between about 40 mm² and about 370 mm², preferablybetween about 75 mm² and about 300 mm², and more preferably betweenabout 75 mm² and about 180 mm². A chip can have a thickness of betweenabout 0.08 cm and about 0.2 cm, preferably between about 0.125 cm andabout 0.175 cm, and more preferably between about 0.14 cm and about 0.16cm.

Although less preferred, a scoopable dough of the invention can includea noodle shortening. A noodle shortening can include a ribbon and/or acylindrical noodle in a concentration of between about 10 weight percentand about 100 weight percent of total shortening, preferably betweenabout 10 weight percent and about 30 weight percent of total shortening.A noodle can have a diameter of between about ⅛ and about ⅜ inch,preferably about ¼ inch. A noodle can have a length of about 1 inch orless, preferably about ¼ inch to about ½+L inch.

A noodle can be used to moderate the attributes provided by a chip tothe baked product. If the noodles are cooled and handled properly theymay even be used to emulate the properties provided by chip shortening.For example, hardened plastic shortening may be extruded through a pipeusing a Graco pump having a die that forms shortening noodles of aspecific diameter. A hardened shortening is more likely provided whenthe process undergoes less shear.

A shortening suitable for use with a scoopable dough of the inventiongenerally has a high solid-to-fat index (SFI). This index measures theratio of solid to fat over a range of temperatures. The greater thisratio, the greater the amount of solid present, which can provide flakytexture and a crisp outer crust. The shortening generally has a meltingpoint of no greater than about 104° F. and preferably no greater than102° F. The SFI profile typically provides a slope of about −0.9 orgreater, preferably −0.95 or greater, and more preferably about −0.975or greater.

The amount of shortening in a scoopable dough of the invention iseffective to provide a baked product having a tender, soft, fluffymouthfeel; a light, flaky texture; and a crisp outer crust. The amountof shortening should not exceed an amount that would provide a bakedproduct having a gummy texture. Yet the amount of shortening should notbe so low that a scoopable dough of the invention provides a bakedproduct having a tough, dry, crumbly texture. The amount of shorteningtypically is in a range of between about 5 weight percent and about 28weight percent, preferably between about 6 weight percent and about 20weight percent, and more preferably between about 7.5 weight percent andabout 15 weight percent.

A scoopable dough of the invention further includes a humectant. Ahumectant suitable for use in a scoopable dough of the inventioncontributes to obtaining a desirable water activity (Aw). A desirablewater activity refers to an amount of water activity that producesdesirable antimicrobial stability, which allows for a suitable shelflife for a scoopable dough of the invention. Although this invention isnot limited to any particular theory, it is believed that the humectantfacilitates storage stability without requiring a scoopable dough of theinvention to be packaged by deoxygenating and/or hermetically sealingthe package. (i.e., packaging under a vacuum).

A suitable shelf life includes storage at temperatures of less thanabout 30° F. (−1° C.), preferably less than about 10° F. (−12° C.), andmore preferably less than about −10° F. (−23° C.) for a time period ofabout two months, preferably about four months, and more preferablyabout nine months. After thawing, a suitable shelf life also includesstorage at temperatures of between about 30° F. (−1° C.) and about 50°F. (10° C.), preferably between about 35° F. (1° C.) and about 45° F.(7° C.), and more preferably between about 38° F. (3° C.) and about 42°F. (5° C.) for a time period of between about one and about seven days,preferably about two days, more preferably about three days, and evenmore preferably about four days.

A humectant suitable for use in a scoopable dough of the inventionincludes sugar and/or nonsugar ingredients that can bind moisture in ascoopable dough of the invention and a baked product made therefrom.Suitable humectant sugars include, for example, fructose, dextrose, cornsyrup, corn-syrup solids, invert syrup, high fructose corn syrup, honey,molasses, maltose, sorbose, mannose, lactose, galactose, sucrose, andthe like.

Suitable nonsugar humectants include, for example, glycerin, glycerol,sorbitol, mannitol, maltitol, xylitol, propylene glycol, hydrogenatedglucose sugar, sugar ester, dextrin, and combinations thereof. In oneembodiment, a scoopable dough of the invention includes a humectanthaving a combination of glycerin, propylene glycol, corn-syrup solids,and sucrose.

The amount of humectant in a scoopable dough of the invention iseffective to provide a Aw of less than about 0.97, preferably less thanabout 0.95, and more preferably less than about 0.90. The amount ofhumectant should not exceed an amount that would render a dough of theinvention nonscoopable. Yet the amount of humectant should not be so lowthat a scoopable dough of the invention loses antimicrobial stability.The amount of the humectant can be in a range of between about 2 weightpercent and about 15 weight percent, preferably between about 4 weightpercent and 12 weight percent, and more preferably between about 6weight percent and about 10 weight percent.

In one embodiment, a scoopable dough of the invention includes ahumectant having a combination of glycerin, propylene glycol, corn syrupsolids, and sucrose. Glycerin can be present in an amount of betweenabout 0.4 weight percent and about 1.0 weight percent, preferablybetween about 0.5 weight percent and about 0.8 weight percent, and morepreferably between about 0.6 weight percent and about 0.7 weightpercent. Propylene glycol can be present in an amount of between about0.3 weight percent and about 0.9 weight percent, preferably betweenabout 0.45 weight percent and about 0.55 weight percent. Corn syrupsolids can be present in an amount of between about 2 weight percent andabout 5 weight percent, preferably between about 3 weight percent andabout 4 weight percent, and more preferably between about 3.25 weightpercent and about 3.75 weight percent. And sucrose can be present in anamount of between about 0.5 weight percent and about 12 weight percent,preferably between about 1 weight percent and about 11 weight percent,and more preferably between about 2 weight percent and about 10 weightpercent.

A scoopable dough of the invention also includes a leavening system toincrease the volume and alter the texture of a baked product prepared bya scoopable dough of the invention. A leavening system typicallyincludes a leavening agent and a complementary leavening agent. Aleavening system typically includes an acidic leavening agent and abasic leavening agent. The reaction between the acidic and basicleavening agents triggers a release of carbon dioxide upon contact withmoisture. The carbon dioxide gas aerates a dough during mixing andbaking to provide a light, porous cell structure, fine grain, and atexture with desirable appearance and palatability.

Basic leavening agents suitable for use in a scoopable dough of theinvention include, for example, sodium bicarbonate, and the like.Typically sodium bicarbonate is the selected basic leavening agentbecause it is stable and relatively inexpensive to produce.

Acidic leavening agents suitable for use in a scoopable dough of theinvention include, for example, sodium or calcium salts or ortho, pyro,and complex phosphoric acids in which at least two active hydrogen ionsare attached to the molecule. Baking acids include monocalcium phosphatemonohydrate (MCP), monocalcium phosphate anhydrous (AMCP), sodium acidpyrophosphate (SAPP), sodium aluminum phosphate (SALP), dicalciumphosphate dihydrate (DPD), dicalcium phosphate (DCP), sodium aluminumsulfate (SAS), glucono-deltalactone (GDL), potassium hydrogen tartrate(cream of tartar), and the like. In one embodiment, the acidic leaveningagent includes sodium aluminum phosphate.

At least a portion of the leavening system is encapsulated, i.e., eitherthe leavening base or the leavening acid. By encapsulating at least aportion of the leavening system, the chemical reaction between theacidic and basic leavening agents can be delayed, thereby allowing for ashelf life at temperatures of between about 30° F. (−1° C.) and about50° F. (10° C.) of up to about seven days. The term “at least a portion”includes between about 10 weight percent and about 100 weight percent,preferably between about 25 weight percent and about 75 weight percent,and more preferably between about 40 weight percent and about 60 weightpercent of the leavening system. The granulation of the encapsulatedleavening agent can affect the effectiveness of the leavening system.

Preferably the basic leavening agent is encapsulated. And preferably theentire basic leavening agent is encapsulated. In one embodiment, theencapsulated leavening agent includes encapsulated sodium bicarbonate.One type of encapsulated sodium bicarbonate useful for a scoopable doughof the invention includes BAKESHURE® 180 (Balchem, State Hill, N.Y.),which has a fine granulation (particle size is 2% maximum based on #60mesh screen). BAKESHURE® 180 has 49% sodium bicarbonate coated withpartially hydrogenated vegetable oil. Another less preferred type ofencapsulated soda is CAP-SHUR® BC-140-70 (Balchem, State Hill, N.Y.),which contains sodium bicarbonate coated with hydrogenated cottonseedoil.

The evolution of carbon dioxide essentially follows the stoichiometry oftypical acid-base reaction. The amount of basic leavening agent presentdetermines the amount of carbon dioxide evolved, whereas the type ofacidic leavening agent affects the speed at which the carbon dioxide isliberated. The amount of basic leavening agent used in combination withthe acidic leavening agent should be balanced such that a minimum ofunchanged reactants remain in the finished product. An excess amount ofleavening base can impart a bitter flavor to the baked product whileexcess leavening acid can make the baked product tart.

The amount of a leavening system is effective to leaven a baked productprepared from a scoopable dough of the invention. The amount of aleavening system is typically present in an amount of between about 1weight percent and about 5 weight percent, preferably between about 1.25weight percent and 3 weight percent, and more preferably between about1.5 weight percent and about 2.5 weight percent. Typically an acidicleavening agent is present in an amount of between about 0.5 weightpercent and about 2.5 weight percent, preferably between about 0.65weight percent and about 1.5 weight percent, and more preferably betweenabout 0.75 weight percent and about 1.25 weight percent. Typically abasic leavening agent is present in an amount of between about 0.5weight percent and about 2.5 weight percent, preferably between about0.65 weight percent and about 1.5 weight percent, and more preferablybetween about 0.75 weight percent and about 1.25 weight percent.

The dough of the invention can include additives, for example,texture-modifying agents, emulsifiers, hydrocolloids, dough-developingagents, nutritional supplements, flavorings, shelf-life stabilizers,organic acids, binders of metal ions, and the like. Additives can modifytexture or any number of characteristics of a scoopable dough of theinvention or a baked product resulting therefrom.

A texture-modifying agent can improve viscoelastic properties,plasticity, dough development, and the like. Examples of suitabletexture modifying agents include fats, emulsifiers, hydrocolloids, andthe like.

An emulsifier can influence the texture and homogeneity of the doughmixture, increase dough stability, and improve the eating quality of abaked product. An emulsifier includes nonionic surfactants, anionicsurfactants, and cationic surfactants. Suitable emulsifiers include, forexample, lecithin, monoglycerides and diglycerides of fatty acids,propylene glycol monoesters and diesters of fatty acids, glyceryl-lactoesters of fatty acids, ethoxylated monoglycerides and diglycerides, andthe like.

A hydrocolloid can increase moisture content and improve viscoelasticproperties of a scoopable dough of the invention and crumb texture ofthe baked product by, for example, stabilizing small air cells withinthe dough and binding to moisture. Hydrocolloids include xanthan gum,guar gum, locust bean gum, and the like.

A dough-developing agent can enhance the viscosity, texture, andplasticity of a scoopable dough of the invention. Any number ofdough-developing agents can be used including, for example,azodicarbonamide, diacetyl tartaric acid ester of monoglycerides anddiglycerides, potassium sorbate, and the like.

A nutritional supplement such as, for example, vitamins, minerals,proteins, and the like can be added to a scoopable dough of theinvention, examples of nutritional supplements include thiamin,riboflavin, niacin, iron, calcium, and the like.

Flavorings such as, for example, sweeteners, spices, and specificflavorings (e.g., butter flavoring) can be added to a scoopable dough ofthe invention. Sweeteners include, for example, regular and highfructose corn syrup, sucrose (cane or beet sugar), dextrose, and thelike.

Particulates such as, for example, cranberry, chocolate, strawberry,raspberry, apricot, blueberry, cheese pieces/bits can be added to ascoopable dough of the invention.

Shelf-life stabilizers such as, for example, preservatives and moldinhibitors can be added to a scoopable dough of the invention. Suitableshelf-life stabilizers include, for example, sodium salts of propionicor sorbic acids, sodium diacetate, vinegar, monocalcium phosphate,lactic acid, and the like.

A scoopable dough of the invention can also include an organic acid. Anorganic acid can be effective against a scoopable dough of the inventionlosing its natural color and beginning to darken (known as doughgraying). Examples of suitable organic acids include citric acid,ascorbic acid, malic acid, tartaric acid, oxalic acid, and the like. Anorganic acid can be included in an amount effective to provide a pH in arange of between about 5 and about 8.5, preferably between about 7.25and about 8.25, and more preferably between about 7.5 and about 8. Lessorganic acid can be added when a scoopable dough of the inventionincludes flour having flour enrichments with reduced iron. This ispreferred because excess organic acid can adversely impact flavor andtexture.

A scoopable dough of the invention can also include a binder of metalions. Some metal ions can help catalyze enzymatic reactions that canresult in dough graying. Thus, a binder of metal ions can be effectiveagainst a scoopable dough of the invention losing its natural color.Examples of binders of metal ions include metal chelators and organicacids. A metal chelator can include, for example, ethylenediaminetetraacetate (EDTA). An organic acid can include an organic acidas described above.

Table 1 illustrates the useful, preferred, and more preferred ranges ofthe flour, protein supplement, shortening, humectant, and leaveningsystem included in a scoopable dough of the invention.

TABLE 1 Ingredients in a Scoopable Dough of the Invention WEIGHT PERCENTMORE INGREDIENT USEFUL PREFERRED PREFERRED Flour 30-51 33 to 48 36 to 45Protein Supplement 0.5 to 4   0.75 to 3.5  1 to 3 Shortening  5 to 28  6to 20 7.5 to 15  Humectant  2 to 15  4 to 12  6 to 10 Leavening system 1to 5 1.25 to 3   1.5 to 2.5 Acidic Leavening 0.5 to 2.5 0.65 to 1.5 0.75 to 1.25 Agent Basic Leavening 0.5 to 2.5 0.65 to 1.5  0.75 to 1.25Agent

A scoopable dough of the invention can be free of emulsifiers andindividually free of any of the respective additional ingredients suchas a hydrocolloid, a dough-developing agent, a nutritional supplement, ashelf-life stabilizer, an organic acid, or a binder of metal ions.

A scoopable dough of the invention can be stored in a can, a bucket, apail, a pouch, a sleeve, a cardboard box with plastic liner, and thelike. Preferably the scoopable dough of the invention is stored infoodservice quantities in single-serve frozen units in a cardboardcontainer containing up to about 150 or more single-serve frozen units.

One advantage of a scoopable dough of the invention includes its abilityto be re-stored at freezer and refrigeration temperatures after thedough container has been opened and the dough has been used to prepare abaked product but some dough still remains. The leftover dough can bere-stored and used at a later time.

Another advantage of a scoopable dough of the invention is that thescoopable dough need not be packaged under a vacuum.

A scoopable dough of the invention can generally be prepared by mixingthe above-described ingredients to form a dough, forming a quantity ofdough into suitable shaped and sized portions such as by transferringthe dough to a depositor, extruding through a die, wire cutting intosingle-serve units onto a sheet of plastic film, freezing the shaped andsized portions to form frozen pieces, and packaging quantities of thefrozen pieces for foodservice or consumer product quantities, andshipping under frozen conditions. To prepare a scoopable dough of theinvention, the dough is processed so that it is underdeveloped. That is,the dough is processed or worked so that it has a structure suitable forholding its shape but not developed enough to have a developedbread-dough structure.

To process an underdeveloped dough, the dough is generally subjected tolow shear and low work input during the mixing of the dough and thedepositing of the dough. The term “low shear” refers to keeping theforce applied to the dough in the lateral direction low enough toprocess an underdeveloped dough. And the term “low work input” refers tokeeping the level of power times time low enough to process anunderdeveloped dough. Low shear and low work input can be achieved by,for example, keeping the mixing time short enough to provide adequateingredient integration, using a wide thread auger, eliminating excessivepumping in the depositor system, and the like.

A scoopable dough of the invention can be prepared by using one-stagemixing to combine the ingredients. One-stage mixing refers to thesequence in which the ingredients are combined. For a scoopable dough ofthe invention, all dry ingredients such as, for example, shortening,etc., are blended prior to adding the liquid ingredients such as, forexample, water, butter flavor, propylene glycol, glycerin, etc. The dryingredients and liquid ingredients are mixed until the ingredients aresubstantially uniformly integrated. This mixing sequence is effective toprevent the flour from hydrating and resulting in an overdevelopeddough.

A scoopable dough of the invention can be mixed in any mixer suitablefor combining the ingredients in a manner with low shear and low workinput. An example of a suitable mixer includes a Horizontal Bar mixer(champion, Joliet, Ill.). During mixing, the scoopable dough of theinvention is desirably maintained at a temperature that reduces thelikelihood that the leavening system will react, maintains the structureof the shortening, and facilitates freezing of the dough. Typically thetemperature should be in a range of between about 45° F. (7° C.) andabout 70° F. (21° C.), preferably between about 50° F. (10° C.) andabout 65° F. (18° C.), and more preferably between about 56° F. (13° C.)and about 62° F. (16° C.).

Preferably the mixer is equipped with a refrigeration system such as,for example, a jacketed glycol coolant, to maintain the scoopable doughof the invention within the desirable temperature range.

To maintain the desirable temperature, water added to the dryingredients should be at a temperature suitable for maintaining thedough at the desirable temperature. Preferably the water is at atemperature of between about 33° F. (1° C.) and 36° F. (2° C.). To bringthe water to a temperature suitable for maintaining the dough at thedesirable temperature, a portion of the water can be replaced by shavedor crushed ice. The amount and size of the shaved or crushed ice can bedetermined so that the ice can melt in the water and/or dough duringmixing without leaving ice in the mixed and/or deposited dough. If iceremains in the mixed and/or deposited dough, wet spots will appear inthe dough, which is undesirable. The size of the shaved or crushed icecan typically be up to about ¼ inch. The portion of water that isreplaced by shaved ice can be up to about 20 weight percent of totalwater.

The scoopable dough of the invention is mixed at a speed and time thatare suitable for maintaining low shear and low work input. For example,when the dry ingredients are blended in a Horizontal Bar mixer, theingredients can be mixed at a speed in a range of between, for example,about 32 and about 40 rpm. This blending can occur over a time ofbetween, for example, about 28 seconds and about 60 seconds.

When the liquid ingredients are added to the blended dry ingredients ina Horizontal Bar mixer, the ingredients can be mixed, for example, forabout 1.5 minutes to about 2 minutes at a speed of, for example, betweenabout 32 rpm and 40 rpm. The speed can then be increased to between, forexample, about 64 rpm and about 80 rpm for about 1.5 minutes to about 2minutes. These times and speeds are merely illustrative and can varydepending on the amount of scoopable dough being mixed.

After mixing, a scoopable dough of the invention desirably has atemperature of between about 45° F. (7° C.) and about 70° F. (21° C.),preferably between about 50° F. (10° C.) and about 65° F. (18° C.), andmore preferably between about 56° F. (13° C.) and about 62° F. (16° C.).Also after mixing, a scoopable dough of the invention typically hasdesirable viscoelastic properties, for example, desirable doughconsistency or desirable torque profile. More particularly, a scoopabledough of the invention typically has a dough consistency ranging frombetween about 300 B.U. and about 1,200 B.U., preferably between about400 B.U. and about 1,000 B.U., and more preferably between about 500B.U. and about 800 B.U. according to a Farinograph measurement. AFarinograph measurement measures a dough's resistance to mixing. To takea Farinograph measurement, a 480 gram sample of the invention can beplaced in a jacketed bowl, controlled at a temperature of 60° F. (15°C.), equipped with a sigma blade (C.W. Brabender Instruments, Inc. SouthHackensack, N.J.). The sample can then be placed in a Farinograph (C.W.Brabender Instruments, Inc. South Hackensack, N.J.) and measurements canbe taken for a time period effective for determining a peak amplitude.The Farinograph can be operated according to the manufacturer'sinstructions. A peak amplitude can be identified and recorded.

Similarly, a scoopable dough of the invention can have a torque profilein a range of about 0.3 N·cm and up to greater than about 3 N·cm,preferably between about 0.6 N·cm and about 2.8 N·cm, and morepreferably between about 0.9 N·cm and about 2.5 N·cm according to aHaake measurement. A Haake measurement can be determined using a HaakeVT550 viscometer (Haake Co., Paramus, N.J.) with a transducer head of 3N·cm. The vicsometer can produce a torque profile by carrying out a vanetest with a four-bladed vane rotated at a constant rate over a period oftime. To carry out a test, a 400 gram sample can be placed in acontainer, and the sample and container can be equilibrated to about 60°F.+/−2° F. (15° C.+/−2° C.). The container can then be placed in aviscometer and centered underneath a 20 mm by 20 mm vane. The vane canbe lowered into the sample until it is at least halfway submerged. Theviscometer can then be zeroed, and the measurement can be initiated andrun for a period of about 300 seconds. The maximum value on atorque-time curve can be recorded.

After the scoopable dough of the invention is mixed, it can betransferred to a depositor or dough trough and thereafter can beextruded through a die. For example, a dough of the invention can beplaced into the hopper of a Vemag Extruder (Robert Reiser and company,Inc., Canton, Mass.), which extrudes the dough. An extrusion die platecan be attached to the extruder. The extrusion die plate can haveextrusion hole diameters of at least ½ inch, preferably at least 1 inch,and most preferably at least 1½ inches. A standard die can haveextrusion holes in a configuration of three sets of holes by six holesacross or a variety of other configurations. The die holes are generallycircular but can be provided in a variety of shapes includingtriangular, heart-shaped, oval, square, etc.

Thereafter the dough extruded can be cut via a wire into a individualsingle-serve units and dropped onto a sheet of film on a conveyor. Theindividual single-serve units range in size from about 0.5 ounces toabout 8 ounces, preferably from about 2 ounces to about 6 ounces, andmost preferably from about 3.5 ounces to about 5.5 ounces. The dough ona sheet of film can then be conveyed into and through a freezer. Thefreezer set temperature and dwell time can be set to achieve a maximumexit temperature of about 0° F. (−17° C.) to about 15° F. (−9° C.),preferably about 10° F. (−12° C.). A scoopable dough of the inventioncan be frozen at a temperature of between about −10° F. (−23° C.) andabout −15° F. (−9° C.). A scoopable dough of the invention is preferablyfrozen as quickly and completely as possible.

Thereafter, the dough can be packaged in foodservice quantities of atleast 150 individual single-serve units per container. For example, thefrozen individual single-serve units can be placed in a lined cardboardcontainer in a configuration of six layers of the units with thirtyindividual units per layer.

An individual single-serve unit of the invention can be transferred toany suitable container.

During depositing and after being deposited into a container; thecontainer need not be deoxygenated and/or hermetically sealed (i.e.,packaged under a vacuum).

The foodservice quantity of individual frozen single-serve units ofscoopable dough can then be placed in a finish/storage freezer untiltransported to a foodservice customer. A foodservice operator can thenplace the individual single-serve units of scoopable dough on a bakingsheet in an oven without an intermediate thawing or proofing step, andbaked to obtain a desirably consumable product having a Baked SpecificVolume (BSV) of at least 2.0 cc/g.

This invention will be further characterized by the following example.The example is not meant to limit the scope of the invention, which hasbeen fully set forth in the foregoing description. Variations within thescope of the invention will be apparent to those skilled in the art.

The following example depicts a nonlimiting illustration of the variousattributes of the invention when prepared.

To prepare a scoopable dough of the invention, one-stage mixing in aHorizontal Bar mixer equipped with a jacketed glycol coolant combinesthe ingredients. For each scoopable dough formulation, all of the dryingredients (flour, hydrogenated vegetable shortening, shortening chipsand/or pellets, sugar, SALP, citric acid, salt, corn-syrup solids,albumin, caseinate, buttermilk solids, dextrose, encapsulated soda,cheese powder, and cheese pieces) were blended at a speed of betweenabout 32 rpm and about 40 rpm for about 30 seconds.

The liquid ingredients (water, butter flavor, propylene glycol,glycerin, and yellow no. 5) were then added. The added water, whichcontained shaved ice in an amount of about 10 weight percent of totalwater, was at a temperature of between about 33° F. (1° C.) and about36° F. (2° C.). The liquid and dry ingredients were then mixed fromabout 1.5 to about 2 minutes at a speed of between about 32 rpm and 40rpm. The speed was then increased to between about 64 rpm and about 80rpm for about 1.5 minutes.

After mixing, the scoopable dough of the invention was at a temperatureof between about 56° F. (13° C.) and about 62° F. (16° C.).

The scoopable dough of the invention was transferred to the hopper of aVemag extruder, which vertically extruded the dough through a die into4.5 ounce individual single-serve units onto a film sheet on a conveyor.

The scoopable dough of the invention was then frozen at a temperature ofbetween about −10° F. (−23° C.) and about −15° F. (−26° C.) and thefinal temperature of the scoopable dough was about 10° F. (−12° C.).

The 4.5 ounce individual single-serve units of dough were then packagedin foodservice quantities of at least 150 individual single-serve unitsper container and shipped to a foodservice customer.

Thereafter the foodservice customer placed the single-serve units on abaking sheet and placed it in an oven without an intermediate proofingor thawing step.

The ingredients of four illustrative types of drop biscuits are shown inTable 2.

TABLE 2 Examples of Drop Biscuits Prepared From A Scoopable Dough of theInvention Weight Percent General Ingredients Biscuit Southern StyleCheese Sweet Hard Wheat 9.40 9.44 8.11 10.5 Flour Soft Wheat 33.77 33.7329.22 33.26 Flour Hydrogenated 2.43 2.43 2.12 1.65 Vegetable ShorteningShortening 9.7 12.12 10.58 6 Chips Shortening 2.42 — — — Pellets Sugar2.0 2.00 2.00 10.00 SALP 1.08 1.08 1.08 1.08 Citric Acid 0.08 0.08 0.080.08 Salt 1.01 1.01 1.51 1.01 Corn-Syrup 3.62 3.62 3.62 3.62 SolidsAlbumin 0.60 0.60 0.60 0.60 Caseinate 0.71 0.71 0.71 0.71 Buttermilk2.03 2.03 2.03 2.03 Solids Dextrose 0.13 0.13 0.13 0.13 Encapsulated2.16 2.16 2.16 2.16 Soda (50%) Glycerin 0.64 0.64 0.64 0.64 Propylene0.49 0.49 0.49 0.49 Glycol Butter Flavor 0.03 0.03 0.03 0.03 Water 27.727.7 27.7 27.7 Cheese Powder 1.17 Cheese Pieces 9.72 Yellow No. 5 0.02Total 100.00 100.00 100.00 100.00

The ingredients for the formulations were provided as follows:Hydrogenated Vegetable Shortening (Vegetable Shortening; AC Humko Corp.;Memphis, Tenn.); Shortening Chips (Hydrogenated Shortening Chips; GlodenFoods; Louisville, Ky.); Shortening Pellets (Mini Chuck ShorteningF327X; Bunge Foods, Bradely, Ill.); Sugar (Crystal Sugar StandardGranulation; United Sugars Corp.; Minneapolis, Minn.); SALP (Levn-Lite;Solutia INC. (Monsanto); St. Louis, Mo.); Citric Acid (#1 14-830 CitricAcid; ADM; North Kansas City, Mo.); Salt (Culinox 999, Food Grade Salt;Morton International; Chicago, Ill.); CSS (Maltrin M200 Corn SyrupSolids; Grain Processing Corp.; Muscatin, Iowa); Albumin (Dried EggWhites; Primera Foods; Cameron, Wis.): Caseinate (Ecco 2300 SodiumCaseinate; Erie Foods International; Erie, Ill.); Buttermilk (Dry SweetCream Buttermilk; Dairy America, Inc.; Dublin, Calif.); Dextrose(CLINTROSE Dextrose Monohydrate; ADM Corn Sweeteners, Decatur, Ill.);Encapsulated Soda 50% (Bakeshure.RTM 180; Balchem Corp.; Slate Hill,N.Y.); Glycerin (Superol Glycerin (99.7%); Procter and Gamble Company;Cincinnati, Ohio); Propylene glycol (Propylene glycol, U.S.P.; Harrisand Ford; Indianapolis, Ind.); Butter Flavor (Natural Butter WONF#12331; SKW Biosystems Inc.; Waukesha, Wis.); Yellow 5/Red 40 #993809499;CHR Hansen-ITC; Cincinnati, Ohio); Hard Wheat Flour (Wheat Flour; ADM;North Kansas City, Mo.); Soft Wheat Flour (American Beauty High Ratiocake Flour; ConAgra; Omaha, Nebr.); Cheese-Flavored Pieces(Cheese-Flavored Pieces; Shade Foods; New Century, Kans.); and N&ACheese Flavor (N&A Cheese Flavor; Givuadan Roure; Cincinnati, Ohio).

While the invention has been described in connection with what ispresently considered to be the most practical and preferred embodiment,it is to be understood that the invention is not to be limited to thedisclosed embodiment, but on the contrary, is intended to cover variousmodifications and equivalent arrangements included within the spirit andscope of the appended claims.

What is claimed is:
 1. A method of use for a dough, comprising, a.preparing a scoopable dough comprising: (i) flour, the flour beingpresent in an amount effective for providing structure to the dough;(ii) a protein supplement, the protein supplement being present in anamount effective for providing structure to the dough; (iii) ashortening, the shortening body being present in an amount effective forproviding desirable physical texture to the dough; (iv) a humectant, thehumectant being present in an amount effective for providing an A_(w) ofless than about 0.97; (v) a leavening system comprising a leaveningagent and a complementary leavening agent, the leavening system havingbetween about 10 weight percent and about 100 weight percent of theleavening agent, the complementary leavening agent, or a mixture thereofencapsulated, and the leavening system being present in an amounteffective for leavening a baked product prepared from the dough; and(vi) water, the water being present in an amount effective for providinga flour-to-water ratio in a range of between about 2:1 and about 1:1; b.forming the dough into shaped and sized portions; c. freezing the shapedand sized portions to form frozen shaped dough pieces; d. placing atleast one frozen dough piece in an oven without an intermediate thawingor proofing step; and, e. baking the frozen dough pieces to form aleavened baked good having a BSV of at least about 2.0 cc/g.
 2. Themethod of claim 1, wherein the dough is shelf stable after storagewithout storage under a vacuum for between about 2 months and about 9months at freezing temperatures and shelf stable after thawing withoutstorage under a vacuum for between about 1 day and about 7 days atrefrigeration temperatures.
 3. The method of claim 1, wherein the doughexhibits a dough consistency of between about 300 Brabender Units. andabout 1,200 Brabender Units within 10 minutes of forming the dough. 4.The method of claim 1, wherein the dough exhibits a dough consistency ofbetween about 600 Brabender Units and 1,200 Brabender Units within 10minutes of forming the dough.
 5. The method of claim 1, wherein thedough exhibits a torque profile of about 0.3 N·cm to greater than about3 N·cm within 10 minutes of mixing the dough.
 6. The method of claim 1,wherein the dough is storage stable at ambient pressure.
 7. The methodof claim 1, wherein the dough comprises a blend of soft wheat flour andhard wheat flour in a ratio of soft wheat flour to hard wheat flour ofbetween about 2.2:1 and about 4:1.
 8. The method of claim 1, wherein thedough comprises a flour with low polyphenol oxidase activity.
 9. Themethod of claim 1, wherein the dough comprises a flour enrichment havingreduced iron.
 10. The method of claim 1, wherein the dough comprises aflour in an amount of between about 30 weight percent and about 51weight percent.
 11. The method of claim 1, wherein the dough comprises aprotein supplement in an amount between about 0.5 weight percent andabout 4 weight percent.
 12. The method of claim 10, wherein the proteinsupplement comprises albumin, caseinate, wheat protein, or mixturesthereof.
 13. The method of claim 1, wherein the dough comprises ashortening in an amount of between about 5 weight percent and about 28weight percent.
 14. The method of claim 1, wherein the dough comprises ahumectant in an amount effective for providing an Aw of less than about0.95.
 15. The method of claim 14, wherein the humectant comprisesglycerin, propylene glycol, corn-syrup solids, sucrose, or mixturesthereof.
 16. The method of claim 1, wherein the dough comprises aleavening system comprising baking soda, a complementary leaveningagent, and encapsulated baking soda.
 17. The method of claim 1, whereinthe dough comprises a leavening system comprising a complementaryleavening agent and encapsulated baking soda.
 18. The method of claim 1,wherein 100 weight percent of the leavening system is encapsulated. 19.The method of claim 1, further comprising citric acid in an amounteffective to provide the scoopable dough with a pH between about 7.25and about 8.25.
 20. The method of claim 1, wherein the dough furthercomprises a particulates.
 21. The method of claim 20, wherein theparticulates comprises cranberry, chocolate, strawberry, raspberry,apricot, blueberry, cheese bits, or mixtures thereof.
 22. The method ofclaim 1, wherein the die hole of step B is the shape of a circle with adiameter of between about 1 inch and about 6 inches.
 23. The method ofclaim 1, wherein the die hole of step B is in the shape of a triangle,square, star, rectangle, and oval.
 24. The method of claim 1, whereinthe individual single-serve size shapes are packaged in quantities of atleast 150 individual single-serve units per package.
 25. A method of usefor a dough, comprising, a. preparing a scoopable dough comprising: (i)flour, the flour being present in an amount effective for providingstructure to the dough; (ii) a protein supplement, the proteinsupplement being present in an amount effective for providing structureto the dough; (iii) a shortening, the shortening body being present inan amount effective for providing desirable physical texture to thedough; (iv) a humectant, the humectant being present in an amounteffective for providing an A_(w) of less than about 0.97; (v) aleavening system comprising a leavening agent and a complementaryleavening agent, the leavening system having between about 10 weightpercent and about 100 weight percent of the leavening agent, thecomplementary leavening agent, or a mixture thereof encapsulated, andthe leavening system being present in an amount effective for leaveninga baked product prepared from the dough; and (vi) water, the water beingpresent in an amount effective for providing a flour-to-water ratio in arange of between about 2:1 and about 1:1; b. forming the dough intoshaped and sized portions; c. freezing the shaped and sized portions toform frozen shaped dough pieces; d. thawing at least one frozen doughpiece for at refrigeration temperatures; e. placing at least one thaweddough piece in an oven; and, f. baking the thawed dough pieces to form aleavened baked good having a BSV of at least about 2.0 cc/g.
 26. Themethod of claim 25, wherein the dough is shelf stable after storagewithout storage under a vacuum for between about 2 months and about 9months at freezing temperatures and shelf stable after thawing withoutstorage under a vacuum for between about 1 day and about 7 days atrefrigeration temperatures.
 27. The method of claim 25, wherein thedough exhibits a dough consistency of between about 300 Brabender Units.and about 1,200 Brabender Units within 10 minutes of forming the dough.28. The method of claim 25, wherein the dough exhibits a doughconsistency of between about 600 Brabender Units and 1,200 BrabenderUnits within 10 minutes of forming the dough.
 29. The method of claim25, wherein the dough exhibits a torque profile of about 0.3 N·cm togreater than about 3 N·cm within 10 minutes of mixing the dough.
 30. Themethod of claim 25, wherein the dough is storage stable at ambientpressure.
 31. The method of claim 25, wherein the dough comprises ablend of soft wheat flour and hard wheat flour in a ratio of soft wheatflour to hard wheat flour of between about 2.2:1 and about 4:1.
 32. Themethod of claim 25, wherein the dough comprises a flour with lowpolyphenol oxidase activity.
 33. The method of claim 25, wherein thedough comprises a flour enrichment having reduced iron.
 34. The methodof claim 25, wherein the dough comprises a flour in an amount of betweenabout 30 weight percent and about 51 weight percent.
 35. The method ofclaim 25, wherein the dough comprises a protein supplement in an amountbetween about 0.5 weight percent and about 4 weight percent.
 36. Themethod of claim 35, wherein the protein supplement comprises albumin,caseinate, wheat protein, or mixtures thereof.
 37. The method of claim25, wherein the dough comprises a shortening in an amount of betweenabout 5 weight percent and about 28 weight percent.
 38. The method ofclaim 25, wherein the dough comprises a humectant in an amount effectivefor providing an Aw of less than about 0.95.
 39. The method of claim 38,wherein the humectant comprises glycerin, propylene glycol, corn-syrupsolids, sucrose, or mixtures thereof.
 40. The method of claim 25,wherein the dough comprises a leavening system comprising baking soda, acomplementary leavening agent, and encapsulated baking soda.
 41. Themethod of claim 25, wherein 100 weight percent of the leavening systemis encapsulated.
 42. The method of claim 25, further comprising citricacid in an amount effective to provide the scoopable dough with a pHbetween about 7.25 and about 8.25.
 43. The method of claim 25, whereinthe dough further comprises a particulates.
 44. The method of claim 43,wherein the particulates comprises cranberry, chocolate, strawberry,raspberry, apricot, blueberry, cheese bits, or mixtures thereof.
 45. Themethod of claim 25, wherein the die hole of step B is the shape of acircle with a diameter of between about 1 inch and about 6 inches. 46.The method of claim 25, wherein the die hole of step B is in the shapeof a triangle, square, star, rectangle, and oval.
 47. The method ofclaim 25, wherein the individual single-serve size shapes are packagedin quantities of at least 150 individual single-serve units per package.